• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years as a Commis Chef in a 4*/5* environment . Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time. 

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities
• Assist Sous Chef (e.g. menu writing, trend research, etc.)
• Par stock, costing, rotation & stock take
• Supervision, motivation, training & performance management of staff
• Ensure Operating equipment (OE) is well maintained
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.